A French term meaning to bring a wine to thete mperature of the room where it will be drunk. White, rosé and sparkling wines are most enjoyable served at 5–10°C (41–50°F), but reds should be served at 15–18°C (59–64°F). The bottle should take a room temperature gradually and never be plunged into hot water or put near a fire. Not only will this shock the wine but currents will be created within it and churn up any sediment.